Bacon Question

xjcamaro

Smoking Fanatic

Original poster

Mar 16, 2009

313

13

Western PA

• Nov 27, 2010

• #1

when i smoke my bacon that ive cured, do i need heat at all, or can i cold smoke it the whole time. I use the tin can soldering iron method for cold smoke and with the weather in western pa right now im sure i wont get up over 50* in the smoker. Or do I need a little heat?

 

tjohnson

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Dec 29, 2009

5,596

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Savage, MN

• Nov 27, 2010

• #2

I Cold Smoke Mine

TJ

 

pineywoods

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Mar 22, 2008

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Florida

• Nov 27, 2010

• #3

I try not to add any heat when I smoke mine. When smoking bacon the only thing I use a thermo for is monitoring the smokehouse temps to make sure they are low enough if its cold out I don't use the thermo at all

 

meateater

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Oct 17, 2009

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Hendertucky, Nv.

• Nov 27, 2010

• #4

Tis the season for bacon, salmon, cheese. I would get a AMNS, you won't be sorry.  

 

Last edited: Nov 27, 2010

xjcamaro

Smoking Fanatic

Original poster

Thread starter

Mar 16, 2009

313

13

Western PA

• Nov 28, 2010

• #5

Thanks guys, I smoke my bacon today and posted pictures in the Lots Of Pork thread in this Pork section.

I've read alot about the amazing smoker. But i use the tin can and soldering iron method. Fill the can with wood chips, stick the soldering iron in and im set for 4-5 hours.